Mozzarella-wrapped aubergines

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Moderately difficult:

Moderate:

Origin of dish: Austria
Type of cooking: Oven

Preparation time: 45 minutes
Cooking time: 30 minutes

Ingredients (serves 6):

2 large aubergines
150g thin slice of Parma ham
200g mozzarella
3 tablespoons freshly grated parmesan
250g tinned tomatos
1 tablespoon olive oil
100ml oil
2 pinches of sugar
salt and pepper

Method:

Cut the aubergines into slices about 0.5cm thick, lengthways, without peeling them.
Set aside 12 regular slices of aubergine.
Salt both sides of each slice and leave to soak for 30 ùinutes.

Meanwhile, cut the mozzarella into 24 equal-sized sticks. Cut the ham into 12 pieces.

Rinse the aubergines and place on kitchen paper to dry. Brown them on each side for 3 to 4 minutes in a frying pan with a bit of oil. Drain each slice on kitchen paper.

Preheat the oven to 250°C (Gas Mark 9).

Place a slice of ham on each slice of aubergine. Place a stick of mozzarella at the end of each slice. Roll the ham-covered slices of aubergine around the cheese.

Place them on an ovenproof dish. Cover with the tomatoes and sprinkle with parmesan.

Cook in the oven for 10 minutes then brown under the grill for 5 minutes.

Serve hot or warm.